Description
Street Corn Chicken Bowl is a vibrant, flavorful dish featuring smoky grilled chicken, creamy and tangy street corn salad, and a base of rice. It’s satisfying, customizable, and perfect for meal prep or quick weeknight dinners.
Ingredients
For the Chicken & Marinade:
1.5 lbs boneless, skinless chicken thighs
2 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
Juice of 1 lime
3 cloves garlic, minced
Salt and pepper to taste
For the Street Corn Salad:
4 cups corn kernels
1/2 cup Mexican crema or Greek yogurt
1/4 cup mayonnaise
1/2 cup cotija cheese, crumbled
1/3 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and minced (optional)
Juice of 1–2 limes
1 tsp chili powder
For Serving:
Cooked rice (white, brown, or cilantro-lime)
Extra lime wedges
Extra cilantro
Instructions
1. In a bowl, whisk together olive oil, chili powder, smoked paprika, cumin, lime juice, garlic, salt, and pepper. Coat chicken thighs and marinate for 30 minutes to 4 hours.
2. Heat a grill pan or skillet over medium-high heat. Cook chicken 5-7 minutes per side until charred and 165°F internally. Rest 5 minutes before slicing.
3. In the same pan, char the corn until lightly blackened.
4. In a bowl, mix corn, crema, mayonnaise, cotija cheese, red onion, cilantro, jalapeño, lime juice, and chili powder to make street corn salad.
5. Assemble bowls with rice, street corn salad, sliced chicken, extra cilantro, cotija, and lime wedges.
Notes
Marinate chicken ahead of time for maximum flavor.
Use feta if cotija cheese is unavailable.
Swap chicken for shrimp, steak, or tofu for variation.
Store components separately for meal prep; assemble before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grill, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 135 mg